Vegan Rajma

Vegan Rajma is a hearty North Indian dish made with kidney beans simmered in a rich, spiced tomato gravy. This flavorful meal is perfect served with rice or flatbreads, making it a satisfying and nutritious lunch option.

Ingredients

• Kidney beans - 200 grams (soaked overnight)
• Olive oil - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Green chili - 1, slit
• Tomatoes - 2 medium, pureed
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish
• Water - 500 ml

Steps

1. Drain and rinse the soaked kidney beans. In a pressure cooker, add the beans and 500 ml of water. Cook for about 15-20 minutes or until tender. Set aside.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
3. Add the chopped onion and sauté until golden brown. Then add the minced garlic, ginger, and slit green chili. Sauté for another 2-3 minutes until fragrant.
4. Stir in the pureed tomatoes, turmeric powder, coriander powder, and salt. Cook for about 5-7 minutes, or until the oil begins to separate from the mixture.
5. Add the cooked kidney beans along with some of the cooking liquid (about 1 cup) and bring to a gentle simmer. Cook for another 10-15 minutes to allow flavors to meld.
6. Stir in the garam masala and adjust seasoning if necessary. Cook for an additional 2 minutes.
7. Garnish with fresh cilantro and serve hot with rice or flatbreads.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Loaded with antioxidants from tomatoes and spices, supporting overall health.

Tags